Adaptogenic cocoa with rhodiola

Coconut milk gives the drink a softer, fuller texture, while cocoa brings a clear chocolate flavor without sugar. Rhodiola is used here in a small amount, so the drink stays practical, warm, and easy to fit into a low-carb menu.
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Unsweetened coconut milk, Cocoa powder, Erythritol, Rhodiola rosea powder
Heat on the stove: 5 min. Mix: 1 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Pour unsweetened coconut milk (250 g) into a small saucepan and add cocoa powder (10 g) and erythritol (10 g). Warm the mixture over low heat for 4-5 minutes, stirring constantly so the cocoa dissolves smoothly without lumps.

Take the drink off the heat, stir in rhodiola rosea powder (1 g), and pour it into cups right away. Serve the cocoa warm while the texture stays smooth and the flavor remains balanced.


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Keto, LCHF: Recipes, Rules, Description $$$
Odessa